Asian noodle salad is prepared in a wok. Soak Mu Err mushrooms in cold water for at least 1/2 hour. Cook Asian Mie eggs noodles according to instructions. Peel the skin of the paprika with a very sharp knife. Cut the peppers into fine strips. Cut China cabbage into fine strips. Heat oil strongly in a wok. Sauté the peppers briefly. Squeeze out the mushrooms, cut into small pieces and sauté briefly. Braise the cabbage briefly. Finely chop the garlic and add. Mix the drained noodles with the vegetables. Asian noodle salad is seasoned with sweet chili sauce, oyster sauce, finely chopped ginger, 1/2 teaspoon curry powder, 1/2 teaspoon turmeric and a pinch of salt. Asian noodle salad can also be served lukewarm.